Basil Tuna Mayo Kimbap: An Italian Twist on a Korean Classic
How to Make Basil Tuna Mayo Kimbap
I was planning to make kimbap today but realized I didn’t have spinach. Since I had an abundance of basil growing at home, I started wondering what basil-infused kimbap would taste like and decided to make it right away! It turned out to have such a distinct basil aroma, it felt like eating kimbap at an Italian restaurant. The basil scent evokes memories of pizza or pasta, giving the kimbap a brief moment of Italian flair with each bite. It’s like a kimbap you might find and enjoy in an unfamiliar restaurant while traveling through Italy. That’s why basil pairs so well with cheese. Without cheese, the basil might have felt a bit out of place. However, since tuna mayo and cheese already complement each other wonderfully, adding basil on top felt like a seamless fusion, creating a perfectly balanced flavor.
Kimbap Ingredients- 2 sheets roasted seaweed (gim)
- 2 bowls cooked rice
- 2 eggs
- 2 forkfuls stir-fried burdock root
- 1/3 piece carrot
- 8 slices stir-fried fish cake
- 6 slices Spam
- 2 slices cheddar cheese
- 16 fresh basil leaves
- 2 Tbsp tuna mayo filling
- Pinch of salt for rice seasoning
For Stir-fried Burdock Root- 2 cups burdock root, julienned
- 5 Tbsp soy sauce
- 1 Tbsp sugar
- 2 Tbsp oligosaccharide (or corn syrup)
- 2 Tbsp cooking oil
- 1 Tbsp soju (or cooking wine)
- 1/3 cup water
For Stir-fried Carrots- 1 Tbsp cooking oil
- 2-3 Tbsp water
- Pinch of salt
- Pinch of black pepper
Tuna Mayo Sauce- 2 Tbsp mayonnaise
- 1/2 tsp sesame oil
- Pinch of black pepper
- 2 cups burdock root, julienned
- 5 Tbsp soy sauce
- 1 Tbsp sugar
- 2 Tbsp oligosaccharide (or corn syrup)
- 2 Tbsp cooking oil
- 1 Tbsp soju (or cooking wine)
- 1/3 cup water
For Stir-fried Carrots- 1 Tbsp cooking oil
- 2-3 Tbsp water
- Pinch of salt
- Pinch of black pepper
Tuna Mayo Sauce- 2 Tbsp mayonnaise
- 1/2 tsp sesame oil
- Pinch of black pepper
- 2 Tbsp mayonnaise
- 1/2 tsp sesame oil
- Pinch of black pepper
Cooking Instructions
Step 1
First, prepare the burdock root filling. Peel the burdock root, julienne it finely, and soak it in water for 10 minutes to remove bitterness. Blanch the julienned burdock root in boiling water for 3 minutes. Rinse it under cold water and squeeze out any excess moisture. Heat cooking oil in a frying pan over medium-low heat and stir-fry the burdock root. Add soy sauce, sugar, and water, then cover and simmer for about 10 minutes until the liquid reduces. Stir in 1 tablespoon of oligosaccharide for a glossy finish.
Step 2
Next, prepare the fish cakes. Blanch the sliced fish cakes in boiling water for 3 minutes, then rinse them under cold water and drain. In the same pan used for the burdock root (with any remaining sauce), add the blanched fish cakes and stir-fry until they are coated and slightly caramelized. Adjust seasoning if needed with a little soy sauce.
Step 3
Make the egg crepes for the kimbap filling. Crack the eggs into a bowl, add a pinch of salt, and beat well. Lightly oil a non-stick frying pan and pour in a thin layer of egg mixture over low heat. Cook until set, then flip and cook the other side until lightly golden. Once cooled, slice the egg crepes into strips. Slice the Spam and pan-fry it until golden brown and slightly crispy, draining off excess fat.
Step 4
Julienne the carrot. Heat 1 tablespoon of cooking oil in a frying pan and stir-fry the julienned carrots. Add 2-3 tablespoons of water and cover to steam-cook the carrots until slightly tender but still retaining a slight crunch. Season with a pinch of salt and a dash of black pepper.
Step 5
Prepare the tuna mayo filling. Drain the oil thoroughly from the canned tuna using a sieve. In a bowl, combine the drained tuna with mayonnaise, sesame oil, and a pinch of black pepper. Mix well until evenly combined.
Step 6
Season the rice. In a bowl, combine the warm cooked rice with a pinch of salt and a little sesame oil (optional). Gently mix with a rice paddle, being careful not to mash the grains, ensuring even seasoning.
Step 7
Now it’s time to roll the kimbap. Place a sheet of roasted seaweed (gim) shiny-side down on a bamboo mat. Spread the seasoned rice thinly and evenly over the seaweed, leaving about a 1-inch border at the top. Layer the ingredients onto the rice: start with a slice of cheddar cheese, followed by the stir-fried burdock root, fish cakes, Spam, egg crepe, and a generous amount of fresh basil leaves. Finally, dollop the tuna mayo filling over the ingredients. Carefully lift the edge of the bamboo mat closest to you and roll it tightly over the filling, tucking the ingredients in. Continue rolling, applying gentle pressure to create a firm roll. Moisten the top border of the seaweed with a little water to seal the roll.
Step 8
Once rolled, brush the outside of the kimbap with a little sesame oil for shine and sprinkle with sesame seeds for added flavor and aroma. Slice the kimbap into bite-sized pieces using a sharp knife. Wipe the knife with a damp cloth between cuts for cleaner slices.
Step 9
Enjoy your delicious Basil Tuna Mayo Kimbap! This unique combination of fragrant basil and creamy tuna mayo offers a delightful fusion of flavors, perfect for a special meal or a delightful snack.
